chefdavecooks

Tuesday, 24 September 2013

BOLOGNAISE SAUCE


this is the last step before making the lazanga 
I know lots of work but well worth it



                     
* Exported from MasterCook *
                             BOLOGNAISE SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  Lean Ground Beef
  225            grams  Onions -- fine dice
  1                     Green Pepper -- fine dice
     1/4          head  Celery -- fine dice )
  3             cloves  Garlic -- pureed
  1                can  Tomatoes -- (750 ml) chopped with juice
  200            grams  Tomato Paste
  100               ml  Vegetable Oil
  350               ml  ESPAGNOLE - BASIC BROWN SAUCE
  1              grams  Bay Leaf
  1              grams  Chili Pepper -- (whole)
  2              grams  Salt
  2              grams  Black Pepper
  2              grams  Basil
  2              grams  Oregano
Heat half the oil in a sauce pan and sweat the onions and garlic Add the green peppers and celery and continue to cook for 3 minutes.
Heat the remaining oil in a saute pan. Brown the ground beef as quickly as possible over high heat. Season.
Drain off the excess fat from the browned meat and add the meat to the vegetables.
Add the tomatoes, tomato puree, espagnole, herbs and spices Bring to a boil and simmer for approximately 1 hour.
Remove the bay leaf and chili pepper. Adjust the seasoning, and adjust the consistency with the juice from the tomatoes.
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Per Serving (excluding unknown items): 2651 Calories; 199g Fat (66.5% calories from fat); 107g Protein; 118g Carbohydrate; 25g Dietary Fiber; 375mg Cholesterol; 2911mg Sodium.  Exchanges: 2 Grain(Starch); 13 Lean Meat; 16 1/2 Vegetable; 31 1/2 Fat.
NOTES : The sauce will reduce and thicken during cooking.
The sauce must be quite moist for lasagna otherwise the finished product will be dry as the lasagna absorbs a large amount of moisture during cooking.
If there is no tomato juice, the consistency can be adjusted with brown stock.
meat sauce for lasagna, spaghetti
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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